Eggplant and beef cake

Put water in a saucepan to boil. Peel the carrot and when the water boils, add the carrot and let it cook for 15 minutes.

Chop the onion and put it in a pan with olive oil and a pinch of salt. Let it cook little by little until it becomes transparent.

Meanwhile, peel the tomatoes, remove the seeds and cut them into very small pieces. Reserve it.

When the onion is cooked, add the minced meat and with the help of a wooden spoon, shred the meat well. When the meat and the onion are brown, add a small spoonful of salt and the red wine, letting evaporate the wine almost completely. When the wine has disappeared, add the milk, the tomatoes, a little pepper, parsley, nutmeg and leave it over low heat so that the meat absorbs the milk.

Add the carrot that we have cooked to the sauce, previously cut into cubes.

While making the sauce, we prepare the bechamel sauce and the pasta.

Put 3l of water to heat. When it is boiling, add three small tablespoons with salt and the lasagna sheets. Since each type of pasta is different, you'd better read the package instructions before continuing. When the pasta is ready, put it carefully in a large drainer and cool it under cold water. When they are cold and well drained, place a large cloth napkin on a table and place the sheets of lasagna next to each other so that they can drain all the water they have left.

Preheat the oven at 200ºC.

Next, spread a baking tray with a little butter. Place a sheet of lasagna on top of the tray. Spread a quarter of the Bolognese sauce, put another sheet on top, distribute another quarter and put another sheet of lasagne on top. Repeat this process with the other lasagna. Next, put several spoonfuls of bechamel and grated cheese on each lasagna and put them to the oven with the grill (if you have it) during 7 minutes.